Informations supplémentaires
35 min.
|
786 kcal
|
easy
|
|
Printable version
1. Prepare Ingredients
Dice apple into 1/4 inch pieces. Zest lime and cut in half. Pick and chop cilantro leaves. Peel shallot, trim ends. Cut shallot into 1/4 inch pieces.
2. Cook Chicken
Drain chicken breast and pat dry with paper towel. Season chicken to preference with cajun spice mix, salt and pepper. Heat 1 tbsp. oil in a medium skillet over medium-high. Once hot, add chicken and cook for 3–4 minutes on one side. Flip, reduce heat to low and cover with a lid. Cook for 7–9 minutes until chicken reaches an internal temperature of 165°F. Rest for 2 minutes before shredding with two forks.
3. Cook Rice
Heat 1 tbsp oil in a medium pot over medium-high. Rince the beans and add to the pot, cook for 2–3 minutes until light golden. Add rice, broth cube and 2 cups water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 10–12 minutes, until grains are tender. Once cooked, stir in lime zest to taste.
4. Pickle Shallot
Add shallot to a small heatproof bowl. To a small pot, add 1/2 cup water and the pickle blend bring to a boil. Pour over shallot and set aside for 5 minutes.
5. Prepare Apple Salsa
Drain shallot from pickle blend. In a medium bowl, combine 1/2 tbsp. olive oil, shallot, apple and cilantro. Season to taste with lime juice, salt and pepper.
6. Serve
Divide rice between serving bowls and top with shredded chicken and apple salsa. Enjoy!
300gChicken Breast
140gBasmati Rice
398gBlack Beans
1unitVegetable Broth Cube(s)
1unitGranny Smith Apple
1unitShallot
1unitCilantro
10gCajun Spice Mix
1unitLime
75mlPickle Blend
What you need
pan, pot, strainer
786 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
97g
32%
fat
8g
12%
cholesterol
199mg
66%
fiber
14g
56%
protein
75g
saturated
2g
10%
sodium
1007mg
42%
sugar
11g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg